Roasted Chicken With Potatoes & Kale

8 whole chicken legs
1/4 cup extra virgin olive oil
1 medium “thinly sliced” onion
1 1/2 pounds medium Yukon Gold potatoes (cut to1/4 inch thick)
1 1/2 pounds tender Kale (remove inner ribs and stems)
1 teaspoon paprika
Fresh ground pepper and salt (to taste)
Lemon wedges at serving

Combine and toss the potatoes, Kale, olive oil, and onions in a large roasting pan. Now, spread the mixture to an even layer in the roasting pan and season with salt and pepper to taste.

With the skin down, place the chicken on a cutting board. Find the joint between the drumsticks and thighs and slice halfway through. Sprinkle each side of the chicken with paprika and salt and pepper to taste. Lay the chicken on top of the Kale in the roasting pan.

The roasting pan must now be covered with foil and placed in the upper third of the oven. Cook in this location for 20 minutes.

Then, remove the foil and roast for 30 minutes more. The goal is to fully cook the chicken through and until all the Kale and potatoes become tender. Once cooked, place the chicken on plates alongside the vegetables.

Diva Tip:

• Serve with lemon wedges for garnish.